![\"\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2018\/08\/Super-Quinoa-300x300.jpg\")
\nPhoto from www.EatingWell.com<\/a><\/p>\n
What makes it a super food is that it’s known for lots of health benefits. Quinoa (pronounced KEEN-wah) is high in fiber, vegetarian-friendly protein-source, and gluten-free. This makes it perfect for vegans and those with gluten sensitivities.<\/p>\n
Easy to cook, this little seed (yep, it’s a seed) gets light and fluffy after cooking and has a subtle nutty taste that pairs well with other flavors.<\/p>\n
Sprinkle it on salad or feature it in a protein bowl: mixed greens, avocado, colorful veggies, and garbanzo beans drizzled with a citrusy vinaigrette.<\/p>\n
I also love it as a side dish like in a Quinoa Jumble<\/strong>, studded with diced cucumber, fresh dill, curry, and golden raisins.<\/p>\n So give this might little seed a try – it’s d’lish and great for you! -Kathy<\/p>\n Quinoa Jumble<\/strong> Makes about 4 cups<\/p>\n 3\/4 cup quinoa Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water and curry powder and bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.<\/p>\n In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well. Serve immediately or store refrigerated for up to 3 days.<\/p>\n
\nI like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber! <\/p>\n
\n1 1\/2 cups water
\n1 -2 tsp. curry powder
\n1 tsp. minced garlic
\n2 Tbsp. extra-virgin olive oil
\n3 Tbsp. fresh lemon juice
\n2 tsp. lemon zest
\n1\/2 cup 1\/4-inch-diced organic cucumber
\n1\/2 cup cooked garbanzo beans, drained
\n1 Tbsp. chopped fresh dill
\n1\/2 cup chopped fresh parsley
\n1\/2 cup golden raisins
\n1\/2 cup hazelnuts, lightly toasted and coarsely chopped (or substitute chopped raw almonds)
\n1\/4 cup thinly sliced green onions
\n1\/4 cup grated carrot
\n3\/4 tsp. sea salt
\n1\/4 tsp. black pepper or a pinch of red chili flakes if you like it spicy<\/p>\n